Name: Passion Fruit Sponge Cake with Meringue Buttercream
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: International
Ingredients: 7 large eggs, separated, room temperature; 1/2 tsp cream of tartar; 3/4 cup granulated cane sugar; 1/4 tsp fine sea salt; 2 tsp vanilla extract; 1 cup all purpose flour; 1/4 cup potato starch; 1/3 cup heavy cream; Zest of 1 lemon; 6 egg whites; 1 3/4 cups granulated cane sugar; 1 1/2 cups softened butter; 2 tsp vanilla extract; 1/4 tsp fine sea salt; 1 cup passion fruit pulp; 1/3 cup granulated cane sugar; 1 tsp lemon juice

I make this Passion Fruit Sponge Cake when I want something light, elegant, and full of bright flavor. The airy sponge, silky meringue buttercream, and tangy passion fruit topping come together into a beautiful layered dessert that feels perfect for spring or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

7 large eggs, separated, room temperature

1/2 tsp cream of tartar

3/4 cup granulated cane sugar

1/4 tsp fine sea salt

2 tsp vanilla extract

1 cup all purpose flour

1/4 cup potato starch

1/3 cup heavy cream

zest of 1 lemon

6 egg whites

1 3/4 cups granulated cane sugar

1 1/2 cups softened butter

2 tsp vanilla extract

1/4 tsp fine sea salt

1 cup passion fruit pulp

1/3 cup granulated cane sugar

1 tsp lemon juice

Directions

I start by preheating the oven to 350°F and preparing two 9-inch cake pans with butter and parchment paper.

I whisk together the flour and potato starch in a bowl and set it aside. Then I separate the eggs, placing whites in one bowl and yolks in another. I beat the egg whites with cream of tartar until frothy, then slowly add sugar and continue beating until stiff, glossy peaks form.

In another bowl, I mix the yolks with lemon zest, vanilla, and salt. I gently combine the yolk mixture into the whipped whites, keeping the texture light. I sift in the dry ingredients in batches, folding carefully each time.

Then I warm the heavy cream slightly and fold it into the batter. Then I divide the batter between the pans and bake for 20 to 22 minutes until golden. I let the cakes cool before removing them.

For the buttercream, I whisk egg whites and sugar over simmering water until dissolved. Then I beat the mixture until stiff peaks form and it cools down. I switch to a paddle attachment and gradually add butter until smooth and creamy, finishing with vanilla and salt.

To make the curd, I blend and strain the passion fruit pulp, then cook it with sugar and lemon juice until slightly thickened. I let it cool completely.

To assemble, I spread buttercream over the first cake layer, add the second layer, and finish frosting. I spoon the passion fruit curd over the top and gently spread it.

Servings and timing

I usually get about 10 servings from this cake.

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: 150 minutes

Each serving is approximately 620 kcal.

Variations

I sometimes switch the passion fruit with mango or raspberry for a different flavor profile. If I want a more citrus-forward cake, I add orange zest along with the lemon. For a lighter version, I reduce the butter slightly in the buttercream or use a whipped cream frosting instead.

Storage/Reheating

I store the cake in the refrigerator in an airtight container for up to 3 days. Before serving, I let it sit at room temperature for about 20 to 30 minutes so the buttercream softens. I don’t recommend reheating this cake, as it’s best enjoyed chilled or slightly softened.

FAQs

How do I keep the sponge cake light and fluffy?

I make sure to fold the batter gently and avoid overmixing so I don’t deflate the whipped egg whites.

Can I make the cake layers ahead of time?

Yes, I often bake the layers a day in advance and store them wrapped at room temperature or in the fridge.

What if my buttercream looks curdled?

I keep mixing, and it usually comes together. If needed, I slightly warm the bowl to help it smooth out.

Can I use store-bought passion fruit puree?

Yes, I can use puree if fresh pulp isn’t available, just making sure it’s unsweetened.

How do I know when the curd is ready?

I look for a slightly thickened consistency that coats the back of a spoon, and it thickens more as it cools.

Conclusion

I find this Passion Fruit Sponge Cake to be a perfect balance of elegance and flavor. The light sponge, creamy buttercream, and vibrant topping create a dessert that feels special every time I make it. It’s a wonderful choice when I want to impress while still enjoying the baking process.

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